The Method:

Place the yam on a sheet pan and roast for 1 hour at 350 degrees. Place the peeled yam into a food processor and puree until smooth. In a bowl, whisk the eggs, 2/3 cup of heavy cream and a 1/3cup of sugar. Wisk the yam puree into the cream mixture until smooth. Season with all the spices and pour into a baking dish. Bake at 375 for 45 minutes or until the custard is set. Move the custard into a forcing bag with a straight tip and keep warm.

Take the puff pastry and cut into 4 round disks using a 6-inch ring mold as your cutter. Brush with a eggs wash and then sprinkle some sugar and ¼ cup of the ground pistachios. Bake at 350 for 25 minutes or until they have puffed and are slightly brown. Let cool and then with a serrated knife cut the round puffs in half, removing the tops to a warm plate.

To Serve:

Take 4 of your favorite med size plates and place the puff pastry bottoms in the center. Pipe your custard
on to the pastry bottoms and then sprinkle the remaining pistachios on the top of the custard. Pour your
Anglaise sauce around the tart and then top each with the Puff Pastry tops and serve with the amazing
2017 Jana Ice Wine.

*For a sauce shortcut, use a pint of defrosted top-quality vanilla ice cream.